Just as winter was in its last throws, I decided to brew a simple altbier, as I was able to ferment at lower temperatures. As commercial altbiers are rare in my region, I have nothing to compare the beer to, except guidelines. That said, I would say the yeast (the headliner of the show) was able to present the maltiness of the beer in a uniquely clean, crisp manner (akin to a lager). I was pleasantly surprised at the result. One note of caution from my experience with this yeast is that it produced a very highly carbonated beer (even though I used considerably less dextrose than in previous batches). I don't know if this is common or not to this yeast.